Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 12 minutes or until softened. Drain. Set aside.

Step 2

Meanwhile, heat a wok over medium heat. Spoon the thick top layer of coconut cream into wok. Cook, stirring, for 6 to 8 minutes or until oil separates and floats to the top. Add curry paste. Cook, stirring, for 2 minutes or until fragrant. Gradually add stock, coconut milk and remaining coconut cream. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until mixture slightly thickens.

Step 3

Increase heat to medium. Bring to the boil. Add prawns. Cook for 2 to 3 minutes or until prawns turn pink. Stir in sugar, fish sauce and lime juice. Divide noodles between bowls. Spoon over curry. Top with coriander, chilli and shallots. Serve with lime wedges.

Palm sugar and fried shallots are available in the Asian section of the supermarket. You could use brown sugar instead of palm sugar. Additive-free Trident rice-stick noodles add texture and taste to Asian dishes and are a quick and easy alternative to rice. You could use 500g skinless firm white fish such as barramundi or ling instead of prawns.

Ratings & Comments

Ratings & Comments

I forgot to mention I only used 1 heaped teaspoon of green Thai curry paste.

5Tany64 added this comment at
11:56am Sat 7th February, 2015

I used green Thai curry paste instead of yellow and barramundi instead of prawns and it was a big hit! Everyone is still raving about it the next day. I also added 1 small birds eye chilli and extra coriander adding half of the chilli and coriander when I put the fish in and then the rest on top when served. I have cooked this with the prawns before however I think its better with the barra.

5kgh11 added this comment at
08:23pm Thu 30th October, 2014

Really tasty. I swapped the noodles for rice and chucked some Ling in there as well. There were no leftovers!

4.5jans97659 added this comment at
11:01am Sat 18th January, 2014

Enjoyed this recipe so much earlier in the week that I am making it again tonight.

0NattyP added this comment at
12:08pm Mon 13th January, 2014

Awesome recipe. Easy and delicious. Will definitely make this again. :)

4ditthi rated this recipe at
11:02am Mon 13th January, 2014

0mmmaree added this comment at
04:11am Mon 13th January, 2014

The whopping 25g saturated fat per serve scared me off this recipe.

4.5smcle105 added this comment at
07:41pm Tue 2nd July, 2013

Really nice but don't slip with the fish sauce as it will be too salty

Used 2 large tablespoons of good curry powder instead of the paste, served with rice, all where back for more! :D

5CoeliacLynny added this comment at
07:00pm Thu 12th April, 2012

This is the most delicious Thai curry, and is gluten - free so long as you use GF chicken stock. I have made it lots of times, but use rice instead of the noodles.

5cjnolan1982 added this comment at
04:09pm Sat 17th December, 2011

Awesome!!! This is a huge hit in our house, we just love it! I normally make it with rice instead of noodles and throw in some bean shoots, bok choy, mushrooms and bamboo shoots

4.5recipebuff added this comment at
06:57pm Thu 15th September, 2011

AWESOME curry! I will definitely make this again. I added snow peas and carrot matchsticks to the recipe and it turned out great. I also served it with rice instead of noodles so all that yummy flavoursome sauce got soaked in to it.

5sweetmaree added this comment at
12:13pm Fri 15th July, 2011

really yummy, quick and easy receipe! I added snowpeas, broccoli and green beans and it turned out to be a hit. will do this again and again!

4.5spaizes added this comment at
06:28pm Fri 1st July, 2011

Great recipe. Used green curry paste instead and added some broccoli and snow peas. Next time will also add some bamboo shoots. Husband was very impressed.

5rina77 added this comment at
06:47pm Thu 7th April, 2011

A delicious easy curry and mild enough to be enjoyed by whole family. My 10yr old son said they were the yummiest prawns ever! I served with rice instead of noodles and used penang curry paste instead of yellow.